Black chick peas or Kala channa as called in India is a rich source of protein and fiber. It helps reduce cholesterol and is a very healthy food.

Here is my version of Kala channa masala .

Prep. Time: 25 mins

Serves: 3

INGREDIENTS:

Kala channa (black chickpeas): 3 cups

Tomato: 1 medium sized

Onion: 1 medium sized

Green chillies: 4 nos.

Ginger (grated): 1 tsp

Jeera: 1 tsp

Cloves: 4-5 nos.

Cinnamon stick: 1/2 inch

Maratha moggu: 2 nos

(I do not know its english name. May be someone can help me with this.)

Red chilli powder: 1 tsp

Dhania powder: 1 tsp

Jeera powder: 1/2 tsp

Garam masala: 1/2 tsp

Turmeric powder: 1/2 tsp

Fresh cilantro chopped: 1/2 cup

Lemon juice: 1 tblspn

Water as required

Oil for tempering

Salt as per taste

METHOD:

Soak the channa overnight and pressure cook with a little salt.

In a kadai, heat a little oil and add cloves, cinnamon, maratha moggu and roast. To this, add 2 of the green chillies, ginger, half of the finaly chopped onion and tomato. When the onions turn golden and tomatoes are mashed, cool down the mixture and grind this along with 2 tablespoons of the cooked kala channa. Keep aside.

Add water as required to dilute the mixture and bring it to a single boil. Remove from the stove and add the garam masala, finely chopped cilantro and lemon juice. (It is better not to heat after adding the garam masala and lemon juice. Heating would reduce the flavour of the garam masala.) Mix well and serve hot with rotis, naans or parathas. It also goes with any rice item.